This is the first time I have pan-seared salmon. I usually bake it.
This was also the first time I have ever made brussel sprouts.
I will go ahead and call this a success.

I made a few modifications, though, as I didn’t have the quantity of leeks noted in the recipe. I cannot imagine needing that much.
I had 1 leek and a small handful of green onion from mom’s garden (::drool::)
I also cut the brussel sprouts in half before putting them in the oven. I like smaller bites, so it seemed like a good idea.

These recipes were perfect for the two of us. I was so excited about dinner that I made hubby pause Skyrim just to see it before I dug in. 🙂

Bake at 375 for 10-12 minutes. If you bake to 12 minutes, they make smell burnt. They aren’t, trust me.
This recipe should make around 2 dozen small-ish cookies.
These are PERFECT with [chocolate] milk.

I have a glut of beetroot at the moment from a bumper harvest at the weekend so I’m trying to find lots of different uses for it. Most people have only ever had the pickled type, in a jar, and while this is a lovely way to eat it, there’s a huge variety of ways you can cook it. I’ll be sharing a few ideas over the coming days for great ways to cook with this lovely, versatile crop.

Today, I give you, chocolate beetroot brownies, a yummy recipe for moist chocolate brownies and an unusual way to use up some fresh beetroot from the garden.